I’ll start by saying it’s not exactly a traditional frittata. The Hubby and I spent a while digging through the kitchen looking for the bottom of the springform pan. After tearing through our kitchen, the only thing we accomplished was throwing a bunch of crap away that was randomly shoved places in last minute cleanups. Don’t worry, we survived and improvised. 9X13 baking dish to the rescue!
This was made on a lazy Saturday morning when we were becoming quite concerned with our baby love Champ, or as we like to call hime “Champ-a-Lamp.” I think everyone has crazy nicknames for their dogs that come out of nowhere… right…?
1) Fuddy Buddy / Buddy F**K
3) Loggy Doggie or Loggy McLagerson
Yeah, we’re cool.
Anyways, this post is bittersweet.
Our baby Champ is currently in the emergency vet hospital. We were thinking he just had an upset tummy, which is something we’ve seen plenty of times between the three dogs. However, he’s dealing with much more serious issues. I would be completely remiss to not mention my wonderful Husband for swooping in and taking over. I’m definitely not great in challenging/sad situations, he’s the rock for both of us. We’re just scared and sad. All of you dog owners out there know the pain of seeing your pup love sick and knowing there’s nothing you can do about it.
We’re beyond hopeful that he will be OK. I love all of our pups, but there’s a special little spot in my heart for Champ. We got him a month after we got married, and he was like my little baby. He is my cuddle buddy, my little love, and holds so many other special places in my heart.
Well, sappy moment over.
So, Frittata, that’s fun to say, right?
I think of them as giant egg cakes with crap mixed in… appetizing, eh?
They’re easy to make, reheat very well, and well duh, delicious!
I chose to use breakfast turkey sausage, but any ground meat would be delish!
And now … time to whisk and add some cajun seasoning! About 1/2 Tbsp. Love Tony Chacheres!
I’m still iffy on how to even pronounce “Chacheres”, but I don’t care, it’s delicious! It’s like one of those words you quickly mumble hoping you fly under the radar while sounding like an idiot haha.
Sometimes you’ve gotta bring in the big guns! I’ve accepted the fact that I was not put on this earth to cut a spaghetti squash open, bust a coconut, or … grate cheese?
The stubborn ass in me always says I don’t need help… then five minutes later once he’s gotten comfortable in his chair, he hears “BAAAAAAABBYYYYYYYYYYYY I need help”
Get everything mixed up all nice and pretty and dump it into whatever dish you chose. I might be the only person to lose one piece of a springform pan.. (still confused?!?) but have now proven that a baking dish works just as well
You definitely want to let the finished product sit for at least 20 minutes before digging in!
- 8 beaten eggs
- 1 lb ground meat of choice
- 1 sweet bell pepper - diced
- ½ cup milk
- ⅔ cup cheddar cheese
- 1 Tbsp olive oil for cooking bell pepper
- Cajun seasoning to taste (If using salt free cajun seasoning, add salt to taste)
- S & P to taste
- Preheat oven to 375 degrees and prep your baking dish with parchment paper
- Heat skillet and cook ground meat
- Remove meat and drain any fat
- Sautee diced bell pepper in heated olive oil
- Whisk eggs with milk
- Add diced pepper, meat, cheese, and seasonings to eggs
- Pour mixture into your prepared dish and place in oven for 20-25 minutes (check at 20)
- Let rest 20 minutes or so